Finding the balance between kale and cookies.

Slow Poke Pork Carnitas

It’s been a little quiet over here at TSC. I apologize for that. I’ve missed all of you so much. But I have a good reason for my absence.

After almost 7 years of dating, Max and I finally found the perfect little apartment and moved in together! Woohoo! It took a long time for us to get to this place in our relationship but I’m so glad that we did. I love living in such a positive and supportive environment. I know that with his help, I’ll be able to become more serious about this blog and my future.

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Max and I’s first day in the new place. All smiles!

Since we work completely opposite schedules, I’ve been relying on the slow cooker quite a bit. I’m currently obsessed with pork carnitas with avocado-lime slaw with my roasted corn and black bean salad. This recipe is perfect for people like me who find most slow cooker recipes to be a little…homely. If I see one more slow cooker recipe requiring cream-of-something soup, I might just vom. This is not that kind of recipe.

Pork carnitas are simply pork that’s braised with orange and Latin spices for a long period of time. So utilizing your crock pot for this dish is only natural. The avocado-lime slaw also adds a more modern and gourmet touch to the recipe. I often find myself stealing spoonfuls of slaw right out of the fridge at odd hours of the night. I just can’t keep myself away from that creamy, spicy, and sweet crunch!

Since I am a Midwestern girl, I love my late summer sweet corn. But I get tired of eating it off of the cob week after week. My best advice when it comes to corn is to get it off that dang cob. Those sweet little kernels are just dying to be tossed in a salad or roasted on the grill. I like to saute my corn on the stove. It sweetens the corn while adding an irresistible nutty quality that you just can’t get from boiling. If you’re looking for an ingenious way to easily slice corn off the cob, check this out.

Pork Carnitas

Prep Time: 15 mins Cook Time: 8 hrs Serves 8

4-5 lb Pork Shoulder Roast

1 Onion, Peeled and Quartered

1 Orange

1 Lime

1 Cup Chicken Stock

4 Cloves Garlic, Minced

2 Tablespoons Lime Juice

2 Tablespoons Ground Cumin

1 Tablespoon Chili Powder

Salt and Pepper to Taste

Chihuahua Cheese

Corn Tortillas

Preparation

Place pork roast in slow cooker and top with onion. Slice orange in half and squeeze juice over pork. Place spent orange halves on top of roast. In a separate bowl, whisk together chicken stock, garlic, lime juice, cumin, chili powder, and salt and pepper. Pour mixture over pork. Cook on low for 8-10 hours, or high for 4 to 5 hours.

Once pork is cooked and tender, transfer the roast to a cutting board. Discard onions and orange. Shred pork and then return to the slow cooker.

Avocado-Lime Slaw

1 Package of Cole Slaw Mix

½ Cup Sour Cream

1 Avocado, Cubed

3 Tablespoons of Milk

1 Lime, Juiced and Zested

2 Tablespoons Sugar

Dash of Hot Sauce (Optional)

Salt and Pepper to Taste

Add mayo,avocados, milk, lime juice, sugar and hot sauce to a blender. Puree until smooth. Taste dressing and season if necessary.

Pour dressing over slaw and mix thoroughly.

Roasted Corn and Back Bean Salad

Serves 4

2 Ears of Corn

1 T Olive Oil

1 Can of Black Beans

1/2 of a Red Onion, Finely Diced

1/2 tsp Cumin

Hot Sauce, to Taste

1/4 cup Queso Fresco

2 T Butter

Cilantro, to Taste

1. Slice corn off of the cob. Saute in a lightly oiled pan for about 10 minutes, or until the corn begins to brown. Add cumin and beans. Saute the beans until they are thoroughly warmed. Avoid overcooking the beans. Transfer corn and beans to a serving bowl.

2. Add raw red onions to the corn and beans. Swirl in butter and add hot sauce to taste. Mix in queso fresco. Taste salad and adjust seasoning accordingly. Garnish with cilantro. This salad is best enjoyed at room temperature.

I hope you and your family enjoy these weeknight recipes. Everything can be made ahead of time which makes them great for serving a crowd. What are some of your favorite slow cooker recipes? And would any of you be interested in seeing some home decor DIYs as well as small space solutions? Please let me know in the comments. I love you all! xo

Thanks for checking out my blog! Yes, it’s a room temperature black bean salad. You could add corn to the slaw, as long as you add it when you’re mixing the slaw with the dressing. I would stay away from pureed corn, haha 🙂